Blood Orange Loaf Cake (Print version)

Vibrant citrus loaf with poppy seeds and marzipan, perfect for tea time or brunch gatherings.

# What You'll Need:

→ For the Cake

01 - 1 ¾ cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 2 tablespoons poppy seeds
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - ⅓ cup marzipan, grated
10 - ½ cup blood orange juice
11 - ¼ cup whole milk
12 - 1 teaspoon vanilla extract

→ For the Blood Orange Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons blood orange juice

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
03 - In a large bowl, cream butter, sugar, and blood orange zest until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - Fold in grated marzipan until evenly distributed throughout the mixture.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Add dry ingredients to the butter mixture in three parts, alternating with the blood orange mixture, starting and ending with dry ingredients. Mix until just combined without overmixing.
08 - Pour batter into prepared loaf pan and smooth the top surface evenly.
09 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center emerges clean.
10 - Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11 - Whisk powdered sugar with blood orange juice until smooth and pourable. Drizzle over the cooled cake and allow to set before slicing.

# Expert Tips:

01 -
  • The marzipan melts into the crumb and keeps it impossibly moist for days.
  • Blood orange juice stains the batter a gorgeous ruby hue that looks stunning when sliced.
  • Poppy seeds add a gentle crunch and visual contrast without overpowering the citrus.
  • It feels fancy enough for guests but comes together with everyday techniques.
02 -
  • Do not skip zesting the oranges before juicing them, the zest holds the most aromatic oils and flavor.
  • Grate the marzipan while it is cold, it gets sticky and difficult to handle at room temperature.
  • Overmixing after adding the flour will create tunnels and a dense crumb, fold gently and stop as soon as it is combined.
  • Blood oranges vary in sweetness and color, taste your juice and adjust the glaze sugar if needed.
03 -
  • Use a microplane to zest the oranges, it captures the oils without the bitter white pith.
  • Let your eggs and butter come to room temperature before mixing, it prevents curdling and creates a smoother batter.
  • Line your loaf pan with parchment overhang so you can lift the cake out cleanly without breaking the edges.
  • Do not glaze the cake until it is completely cool, or the glaze will soak in and disappear instead of setting on top.
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